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Use portabello mushrooms to make the best fajita-style Vegan Tacos with grilled onions and peppers. Easy 3-ingredient marinade adds so much flavor!
Preheat grill to medium heat.
Mix avocado oil, fiesta seasoning and lime juice in a small bowl
and set aside.
Wipe portabello mushroom caps clean. Turn over and remove
stems. Use a small spoon to gently scoop out gills.
Peel onion and cut into 2 or 3 thick slices across the
center. You can use a toothpick to secure these rings together (makes it easier
to flip them on the grill!).
Wash bell pepper, slice in half from top to bottom. Use a
paring knife to remove ribs and seeds.
Wrap stack of corn tortillas in a large piece of tinfoil and
Chop cabbage and measure ½ cup (or buy already shredded
cabbage to save time).
Pull cilantro leaves off stems until you have ½ cup.
Slice avocados in half. Carefully remove pit and peel off
skin. Slice each half into 6 slices per side leaving you with a total of 24
avocado slices (2 per taco).
Brush marinade over mushroom caps, peppers, and onions until well
Cook vegetables on grill over medium heat for 6 to 8
minutes, flipping 1 to 2x, until tender.
Place tinfoil packet with corn tortillas over indirect heat for
2 to 3 minutes to warm while vegetables are cooking.
Carefully remove (using a spatula) vegetables and slice into
thick pieces for tacos.
Layer each corn tortilla with sliced portabello mushrooms, peppers
and onions. Top with 2 avocado slices, shredded cabbage and cilantro leaves. Serve
immediately and Enoy!
If you want a spicier taco, sprinkle some of the Tastefully Simple Fiesta Party Seasoning on each taco right before serving.
Onion: You can substitute sweet onion for red onion.
Bell Pepper: Any color bell pepper will work.
Tortillas: I used organic corn tortillas made from only 3 ingredients (organic yellow corn, sea salt and a trace of lime). You can use any tortillas you like made from corn, flour, cassava, or even hard-shell tacos. I have even enjoyed the leftovers as lettuce wraps with multiple layers of iceberg lettuce and it was fantastic!
Cabbage: Shredded green OR red cabbage will work fine. You can buy a bag of pre-shredded cabbage to save time.
Cilantro: I know that some of you are not big fans of cilantro. You can skip it OR add some sliced scallions.
Options to Add a Taco Sauce
If you have a few extra minutes, a quick taco sauce takes these vegan tacos to the next level! My dairy-free avocado crema or guacamole are both great options. Another option is to mix a bit of the Tastefully Simple® Fiesta Party Seasoning Mix with vegan mayonnaise and a bit of avocado oil to thin it out. You can then drizzle it over the fajita tacos right before serving. If eggs are OK, try my homemade mayonnaise recipe as a base.
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.